Peanut Butter Cream Cheesecake Bars
Creamy peanut butter cheesecake bars with a buttery graham cracker crust
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INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/4 tsp kosher salt.
Peanut Butter Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1/4 tsp kosher salt.
Optional Topping
- 1/4 cup creamy peanut butter melted
- 2 tbsp chocolate chips melted
- chopped peanuts for garnish.
INSTRUCTIONS
Prep and Crust
- heat oven to 325 F and line an 8x8 inch pan with parchment leaving overhang
- mix graham crumbs sugar melted butter and salt until evenly moistened
- press firmly into pan in an even layer
- bake until set and lightly fragrant then cool slightly about 8 to 10 minutes.
Filling and Bake
- beat cream cheese until smooth then beat in peanut butter and sugar until fully combined
- mix in eggs one at a time just until incorporated then mix in sour cream vanilla and salt on low
- pour filling over crust and smooth the top
- bake until edges are set and center is slightly jiggly about 30 to 35 minutes.
Cool and Slice
- cool at room temperature about 1 hour then refrigerate until fully chilled and set at least 4 hours
- lift out using parchment and slice into bars wiping knife between cuts.
Optional Finish
- drizzle with melted peanut butter and melted chocolate then sprinkle with chopped peanuts
- chill 15 minutes to set drizzle if needed.
Notes
1. Use full fat cream cheese and sour cream for best texture; avoid overmixing after adding eggs to prevent cracking; swap graham crackers with chocolate cookie crumbs for a richer crust; for cleaner slices freeze 20 minutes before cutting
Nutrition
Calories: 360kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g